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Aiguillettes De Canard Au Poivre Vert

Western.Chefs's picture
  White wine 1 Cup (16 tbs)
  Armagnac/Cognac 1⁄3 Cup (5.33 tbs)
  Brine 3 Tablespoon (From Canned / Bottled Green Peppercorns)
  Chicken stock 1⁄2 Cup (8 tbs)
  Creme fraiche/Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Red wine vinegar 2 Tablespoon
  Sugar 1 Teaspoon
  Port 3 Tablespoon
  Green peppercorns 2 Tablespoon
  Minced roasted peeled seeded green pepper 3 Teaspoon
  Duck breasts 3 , split, skinned and boned (From Three 5 Pound Ducks)
  Freshly ground black pepper To Taste

Combine the wine and brandy in a medium saucepan and boil over medium-high heat until liquid has reduced by two-thirds.
Add peppercorn brine and chicken stock and boil for 5 minutes more.
Reduce heat slightly, add creme fraiche and salt, and let simmer at a very slow boil until sauce reduces by one-third, about 15 minutes.
Meanwhile, in a small saucepan, combine vinegar, sugar, and port and boil over high heat until mixture becomes syrupy and a deep caramel color, about 1 minute.
Add to creme mixture, stir in peppercorns and green pepper, and blend well.
Keep warm over a very low heat while preparing duck breasts.
Season duck breasts on both sides with salt and pepper, place under a hot broiler or on a grill over hot coals, and cook to desired doneness; 4 to 5 minutes per side for medium rare.
Transfer duck breasts to a wooden cutting board and let rest for about 2 minutes.
Using a sharp knife, cut breasts at an angle into thin, crosswise slices.
Arrange slices in a fan on individual serving plates and spoon warm green peppercorn sauce over them.
Serve immediately.

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Aiguillettes De Canard Au Poivre Vert Recipe